Bright guava preserve perfect for spreading, filling, or glazing, made with ripe guavas and natural sweetness.
# How to Make It:
01 - Wash guavas thoroughly under running water. Cut into quarters, retaining skins and seeds.
02 - Place guava quarters in a large saucepan, add 4 cups water, and bring to a boil over medium heat.
03 - Reduce heat and maintain a gentle simmer for 30 minutes until fruit becomes very soft and begins to break down.
04 - Line a large strainer with double-layered cheesecloth and position over a bowl. Carefully pour cooked fruit and liquid through the strainer. Allow to drip undisturbed for at least 2 hours or overnight without pressing the fruit to maintain clarity.
05 - Measure extracted juice and transfer to a clean saucepan. Add 2 tablespoons lemon juice. Add sugar using a 1:1 ratio of sugar to juice by volume.
06 - Bring the mixture to a rolling boil over high heat while stirring continuously to fully dissolve sugar crystals.
07 - Boil rapidly for 15-20 minutes until the mixture reaches 220°F on a candy thermometer. Skim away any foam that rises to the surface.
08 - Place a small spoonful of jelly on a cold plate. Push with your finger; if the surface wrinkles, the gel stage is achieved.
09 - Pour hot jelly into sterilized jars leaving 1/4-inch headspace from the rim. Seal jars immediately with sterilized lids.
10 - Allow jars to cool completely at room temperature before transferring to a cool, dark storage location.
